Paula Deen Chicken Cornbread Casserole

Paula Deen Chicken Cornbread Casserole folds shredded chicken, diced tomatoes, green chiles, and Cheddar into corn muffin batter. One dish, 40 minutes, six servings, done. It is the kind of Tex-Mex comfort food that lands on Southern weeknight tables and church supper spreads.

The sour cream in the filling is what keeps the casserole moist instead of dry and crumbly. Without it, the cornbread batter soaks up the liquid from the tomatoes and turns dense. That half cup holds moisture through the full 30 minutes of baking.

Drain the can of tomatoes and chiles well before mixing. Extra liquid makes the batter soupy, and the center won't set. Shred a rotisserie chicken the night before so assembly takes about ten minutes.

Paula Deen Chicken Cornbread Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

335

kcal

Shredded chicken mixed with Cheddar, sour cream, tomatoes, and green chiles, folded into a seasoned corn muffin batter and baked until golden on top and creamy underneath.

Ingredients

• 1½ cups shredded cooked chicken
  

• 1 (10-ounce) can diced tomatoes and green chiles, drained
  

• 1 cup shredded Cheddar cheese
  

• ½ cup Sour cream
  

• ¼ cup chopped fresh cilantro
  

• 1 small red onion, diced
  

• 1 jalapeño, seeded and chopped
  

• 1 tablespoon cumin
  

• 1 Lime, juiced
  

• 1 (8.5-ounce) box corn muffin mix
  

• ⅓ cup whole milk
  

• 1 large egg, lightly beaten
  

• Sour cream, for topping
  

• Avocado, for topping
  

• fresh cilantro, for topping

Directions

• Prepare the pan: Preheat oven to 375˚F. Spray a 10-inch round baking dish with cooking spray.
• Mix the filling: In a large bowl, stir together chicken, tomatoes, cheese, sour cream, cilantro, onion, jalapeño, cumin, and lime juice.
• Combine with batter: In another large bowl, whisk together muffin mix, milk, and egg. Stir chicken mixture into muffin mixture until well combined. Pour mixture into prepared pan.
• Bake the casserole: Bake until golden brown, about 30 minutes. Let stand for 5 minutes before serving. Serve with toppings.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use homemade cornbread batter instead of the box mix?

Paula includes a kitchen tip for exactly that. Skip the corn muffin mix, milk, and egg, and stir the chicken filling into your own cornbread recipe. Bake at the same temperature and time, checking for golden color on top.

How do I keep the casserole from turning out dry?

Don't skip the sour cream. It is the main source of fat and moisture in the filling. Draining the tomatoes removes excess water that would make the batter soggy, but the sour cream replaces that with fat that bakes in and stays put.

Can I assemble this ahead of time?

You can mix the chicken filling the night before and refrigerate it. Don't combine it with the cornbread batter until right before baking, or the batter absorbs the liquid and won't rise properly. A cold filling may need an extra 5 minutes in the oven.

How long does the casserole keep in the fridge?

Covered and refrigerated, it keeps for 3 to 4 days. Reheat individual portions in the microwave or warm the whole dish at 350°F for about 15 minutes. It won't be as crisp on top after reheating, but the flavor holds up well.

Can I leave out the jalapeño if I don't want any heat?

Yes, and it won't change the texture or structure of the casserole at all. The jalapeño adds a mild bite since the seeds are removed. If you still want some flavor in that spot, add a few tablespoons of diced green bell pepper instead.